Chocolate Olive Oil Cake Recipe
Chocolate olive oil cake made with extra virgin olive oil, cocoa powder, and instant espresso for a rich chocolate flavor, and topped with powdered sugar!
Servings: 8 servings
Equipment
Ingredients
- Nonstick baking spray as needed
- 1 ¼ cups all purpose flour
- ¾ cup sugar
- ½ cup cocoa powder
- 2 teaspoons instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup olive oil
- ½ cup milk
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup hot water
- Powdered sugar optional, for garnish
Instructions
- Preheat the oven to 350˚F. Line the bottom of a 9-inch cake pan with parchment paper, then spray with nonstick baking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the olive oil, milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and fold together until combined. Next, add the hot water and mix until combined. Scrape the batter into the prepared cake pan, smoothing it into an even layer.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- My Top Tip: Use room-temperature eggs. The yolks are softer at room temperature, which makes it easier to incorporate them into the batter.
- Storage: Store the cake in an airtight container at room temperature for 3–4 days or in the fridge for up to 5 days.
- Freezing: Wrap the cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag. Seal tightly to prevent freezer burn. The cake will last in the freezer for up to 3 months. Thaw for a few hours at room temperature or overnight in the fridge.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 38g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 199mg | Potassium: 158mg | Fiber: 3g | Sugar: 20g | Vitamin A: 114IU | Calcium: 54mg | Iron: 2mg
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